Zucchini Frittata

This zucchini frittata is packed with delicious veggies and topped with mozzarella and Parmesan cheese for a tasty brunch dish that's sure to please.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 269 Calories

Ingredients

• 1 tablespoon butter
• 3 tablespoons olive oil
• 1 cup shredded mozzarella cheese
• salt and pepper to taste
• 1 small onion, diced
• 2 cloves garlic, peeled
• 6 fresh chopped mushrooms
• 3 tablespoons Parmesan cheese
• 5 large eggs
• 0.5 teaspoon salt
• 3 medium zucchini, cut into 1/2-inch slices
• 0.5 medium green bell pepper, seeded and chopped

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Combine zucchini, bell pepper, garlic, and salt in a large, oven-safe skillet. Add 1 cup water and simmer until zucchini is tender, 5 to 7 minutes.

Step 3

Drain vegetables in a colander; discard garlic.

Step 4

Heat oil in the same skillet over medium heat. Stir in onion, mushrooms, and butter; add drained vegetables. Cook and stir until onion is transparent, about 5 minutes. Stir in eggs and season with salt and pepper. Reduce the heat to low and cook until eggs are set, about 5 minutes. Remove from the heat and sprinkle mozzarella cheese over top.

Step 5

Bake in the preheated oven for 10 minutes. Remove from the oven and turn on the broiler.

Step 6

Sprinkle Parmesan cheese over frittata. Place under the preheated broiler until cheese is bubbling and golden brown, about 5 minutes.

Step 7

Remove from the oven and let stand for 5 minutes before cutting into 5 wedges and serving.